Gingery Plum Jam
Recipe type: Jam
  • 2 lb tart plums, stems removed
  • ¾ cup water
  • 2 tbsp fresh lemon juice
  • 3 cups sugar
  • ¼ cup grated ginger
  • 2 tbsp Amaro Averna liqueur (optional)
  1. Pit plums and chop coarsely.
  2. In a large heavy pot with high sides, stir together the chopped plums, water, lemon juice and sugar. Bring to a simmer over low heat, stirring frequently, until the sugar dissolves.
  3. Increase heat to high, and bring to a hard boil. Cook, stirring frequently, for about 25 minutes. Check for set.
  4. Once the mixture passes a set test, stir in the grated ginger and Averna. Continue cooking for 5 minutes, stirring constantly, then remove from heat and ladle into clean, sterilised jars, leaving ¼" headspace.
  5. Jam can be stored in the fridge for up to 6 months. For longer storage, process jars in a hot water bath for 10 minutes and store the sealed jars in a cool, dry place for up to a year.
Recipe by Crumb: A Food Blog at